Hotel Roanoke Steak Diane |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (4-ounce) filets mignons, 1/2-inch thick |
2 tablespoons chopped onion |
2 tablespoons chopped mushrooms |
1 tablespoon butter or margarine |
2 tablespoons brandy |
1/2 teaspoon dry mustard |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon worcestershire sauce |
1/4 cup burgundy or other dry red wine |
Directions:
1. Pound steaks to 1/4-inch thickness; set aside.
2. Sauté onion and mushrooms in butter in a heavy skillet over medium heat for 1 minute, stirring frequently. Add steaks; cook 1 minute on each side.
3. Heat brandy in a small pan until just warm. Pour over steaks; ignite with a long match. When flames die down, remove steaks; set aside.
4. Add mustard, salt, pepper, and Worcestershire sauce to mushroom mixture; blend well. Return steaks to skillet; add wine. Simmer over low heat 5 minutes or until desired degree of doneness. Remove steaks to a warm serving plate; pour wine sauce over steaks. Serve immediately.
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